Tuesday, 14 November 2006

Coconut, chilli and pumpkin soup

this soup is absolutely gorgeous, thought I'd share the recipe for all of you who have a glut of pumpkin ! Supposed to serve 8

4 tbsp vegetable oil
4 large shallots
3 cloves garlic
3cm piece of fresh ginger
2 thumb size red chillies
1kg (2lb 4oz) pumpkin (or butternut), peeled & cubed
510ml (18fl oz) vegetable or chicken stock
2 tbsp Thai fish sauce (I'm veggie, so miss this bit, and add more vegetable stock)
2 x 400ml tins coconut milk
25g fresh coriander
zest & juice of 2 limes

1. Heat oil in large saucepan. peel & chop the shallots, garlic and ginger, deseed and chop the chillies. Add all these ingredients to the pan with some salt & pepper.
2. Cook gently for 5 mins on medium to high heat, then add pumpkin, stock, fish sauce and coconut milk. Simmer partially covered for 25 mins.
3. Chop coriander and stir into the pan along with the lime zest & juice, then puree the soup in a liquidiser in batches.
4. check seasoning & enjoy !

Sounds a bit faffy, but its really not.